Cabbage is one vegetable that is inexpensive, very nutritious and easily available. It is widely used in soups, poriyal, kootu, fried rice, pakoda, vadas, stir fries, koftas to name a few. Cabbage poriyal is one easy to make side dish to be had with rice and sambar or rasam or kuzhambu. It takes very less time to prepare and very tasty too. It is also a perfect accompaniment to be had with chapathi or phulkas.
Cabbage, being my husband’s favorite veggie is frequently included in our menus. This vegetable is so versatile. Hence, I try to make a variation every time I cook cabbage. Some times, it is either simple stir fry or poriyal with coconut gratings, or mixed poriyal in combination with potato, carrot, beans or peas. At times, I make a kootu or sambar.
Though cabbage isn’t my favorite veggie, I love the cabbage poriyal like the one served in the South Indian feast that are part of traditional weddings in our place. The poriyal is always fresh, white or cream in color just sauted with mustard, chana dal, urad dal, green chillies and onions. The generous sprinkling of coconut gratings and garnish of coriander makes it very inviting.
Amongst all the cabbage recipes, I always try to replicate this one at home and enjoy it. My husband likes all the poriyals colorful and especially this cabbage poriyal with a yellow touch. Hence, I add a little turmeric powder, which incorporates a beautiful yellow tinge to the vegetable. Yellow colored poriyal with white coconut gratings, green coriander and chillies and golden brown seasonings is a visual treat to our eyes. I can just gorge on this poriyal as it is without the main course.
Cabbage is a vegetable that is low in fat and calories, hence widely used in diets aimed at weight loss. It is an excellent source of vitamin C, and B1, B5 and B6. It has valuable minerals like potassium, manganese, iron and magnesium. It is also rich in Sulphur. It helps lower bad cholesterol and lower blood pressure.
Fresh cabbage is said to be good source of antioxidant. Regular consumption helps prevent cancer, and also reduce effects of inflammation, irritation and joint pain. It is said to be good for eye health due to presence of beta carotene.
Vitamin K contained in cabbage makes it a powerful brain food. When consumed gives a strong boost to the memory, helps improve mental function and concentration.
Cabbage – ¾ th of a medium sized cabbage head or 5 cups julienned cabbage loosely packed
Onion – 1 medium sized
Green chillies – 5
Curry leaves – 2 sprigs
Turmeric powder – ¼ tsp
Grated coconut – ¼ cup
Coriander leaves – a handful finely chopped
Salt to taste
Oil – 2 tsps
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Chana dal – 1 tsp
Jeera or cumin seeds – 1 tsp (Optional)
Preparation time – 10 mins
Cooking time – 10 mins
Total time – 20 mins
- Wash and julienne the cabbage. Slice the onions and slit the green chillies.
- Heat oil in a pan. Once the oil is hot, add mustard seeds and let it crackle. Add the urad dal and chana dal. Saute it till golden brown.
- Add the onions, green chillies and curry leaves. Saute till the onions turn translucent.
- Add the julienned cabbage along with turmeric powder and salt. Toss well and cook covered with a lid for 10 minutes.
- Just before putting off the flame, add the grated coconut and finely chopped coriander. Toss it well and serve.
Serve this poriyal with rice and sambar, rasam or kuzhambu or as a side dish with chapathis or phulkas.
- Cabbage shrinks in volume when cooked. So, be careful while adding salt.
- This poriyal can be made without adding turmeric too.
- I always prefer to use green chillies. You can use red chillies too instead of green chillies.
- You can make this poriyal skipping coconut too.